tbsp. olive oil
cup chopped Vidalia or other sweet onion
garlic cloves, minced
cups chopped seeded plum tomato
tbsp. chopped fresh parsley
tsp ground black pepper
cups hot cooked linguine (about 8 ounces uncooked pasta)
1-Heat olive oil in a medium nonstick skillet over medium-high heat. Add onion and garlic, saute 2 minutes. Add tomato, parsley and black pepper; cook 3 minutes, set aside. 2-Add water and clams to a large Dutch oven over medium-high heat; cover & cook 4 minutes or until shells open. Remove clams from pan, reserve 3/4 cup cooking liquid. Discard any unopened shells.Cool clams, remove meat from shells. 3-Place cooking liquid in pan over medium-high heat until reduced to 1/2 cup (about 5 minutes). Add clams, cooking liquid and salt to tomato mixture. Serve clam sauce over pasta.